We’re back with a food writer, chef and sustainability champion Melissa Hemsley as she makes a halloumi and veg traybake with a delicious, homemade chilli-honey drizzle.
This is a great way to use up those odds and ends in your fridge as well as items you’re likely to have in your store cupboard at home. If you’d like to make this recipe vegan, swap the halloumi for a vegan alternative and the honey for maple syrup.
70 per cent of food waste in the UK comes from people’s homes and we’re on a sustainability mission to help you reduce the amount of food you throw away, as well as committing to cutting 50% of food waste across our supply chain by 2030.
Our #TooGoodToWaste series brings you top tips, tricks and recipe ideas from chefs and cooks who are passionate about sustainability and reducing food waste too. We’ll be focusing on some of the most wasted food items in the UK and showing you how to use them up in delicious ways rather than throwing them in the bin. If we can all just buy the food we need and use it all up, we can make a difference.
To view the full recipe | bit.ly/3PNYY7L
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